Recipe by Marcus Hender
"Succulent, moist, and depending on the whisky you use, smoky, peaty, or grainy. The whisky adds a certain depth to the meat, even if you don't like whisky (and I don't!!!). Try this recipe; you can't taste the alcohol, just the smoky character of the whisky. Serve with game chips or tatties-an-neeps."
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4 (10 ounce)
1 1/2 inch thick rib-eye steaks
single malt Scotch whiskey
The steaks only marinated half of the recommended time and while some of the flavor did manage to pop up a small amount, there needs to be something else here. We added seasoning salt, fresh cracked pepper and steak sauce. Won't be trying again.
I marinaded in whisky for 12 hours and marinade over powered the steak. Also, needs other seasonings. This one will not go into my recipe box.
Not sure why this one has low reviews...I soaked mine in Chivas and these were tender, moist and to-die-for. I will most definitely be making these again. I ate mine with a touch of homemade horseradish that we buy from a little joint bar about an hour away and man-O-man...YUM! Thanks for a great recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Big M's Whisky Soaked Beef Rib Steaks
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 260
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